Top with parmesan cheese and bake until hot and bubbly.
Quick And Easy Green Chile Chicken Enchilada Casserole
Transform your favorite appetizer into an easy dinner that's topped with cheddar and monterey jack cheeses.
Recipe Summary Quick And Easy Green Chile Chicken Enchilada Casserole
I got my picture in the paper for this one! My friends' husbands always fall in love with this when I bring it to parties! My 4 picky kids eat it! If you want to skip the charring step, simply tear the tortillas into fourths so they absorb the sauce better.Ingredients | Best Ever Chicken Casserole Dishes
4 skinless, boneless chicken breast halves
garlic salt to taste
18 (6 inch) corn tortillas, torn in half
1 (28 ounce) can green chile enchilada sauce
1 (16 ounce) package shredded Monterey Jack cheese
1 (8 ounce) container reduced fat sour cream
Directions
Preheat oven to 350 degrees F (175 degrees C). Lightly grease a medium baking dish.
Season chicken with garlic salt. Arrange in the prepared baking dish. Bake 45 minutes in the preheated oven, until no longer pink and juices run clear. Cool, shred, and set aside.
With metal tongs, char each tortilla half over the open flame of a gas stove burner for about 1 minute, until lightly puffed.
Pour about 1/2 inch enchilada sauce in the bottom of a medium baking dish, and arrange 6 tortillas in a single layer. Top with 1/2 the chicken, 1/3 cheese, 1/2 the sour cream, and 1/3 of the remaining enchilada sauce. Repeat. Coat remaining tortillas thoroughly with remaining enchilada sauce, and arrange on top of the layers. Sprinkle with remaining cheese, and top with any remaining enchilada sauce
Cover, and bake 45 minutes in the preheated oven. Cool slightly before serving.
Info | Best Ever Chicken Casserole Dishes
prep:
30 mins
cook:
1 hr 30 mins
total:
2 hrs
Servings:
8
Yield:
8 servings
TAG : Quick And Easy Green Chile Chicken Enchilada Casserole
